Roasted Squash

By minicoopercraig

Butternut squash, especially when roasted, is one of the vegetables that is so delicious you almost feel guilty eating it. Don't-these babies are bursting with A-list nutrients, including cholesterol-fighting, eye-strengthening, anti-inflammatory beta-carotene.

Ingredients

• 1 medium butternut squash
• 1 Tbsp olive oil
• 1 Tbsp maple syrup
• 8-10 fresh sage leaves (optional)
• Salt and black pepper to taste

Preparation

Step 1

Preheat the oven to 425 degrees. Peel the squash with a vegetable peeler or a small paring knife. Slice in half lengthwise and scoop out the seeds; discard the seeds or sate for later (see below). Chop the squash into 3/4" chunks. Toss with the olive oil, maple syrup and sage (if using); season with salt and pepper.
Spread on a baking sheet and roast until lightly browned on the outside and soft and tender all the way through, about 30 minutes. If you like, add the seeds during the last 10 minutes for an extra layer of crunch.